Books

La cocina de la carne

Dani Lechuga López

Title La cocina de la carne
Author Dani Lechuga López
Publication place Spain
Publication year 2010
Publisher RBA Libros, S.A.
Languages Spanish
No. of pages 175
ISBN 978-84-9867-839-0
True lovers of fine dining can appreciate an excellent meat dish when it’s set before them. This is understandable, given the subject’s outstanding versatility. There are countless dishes where meat is the protagonist, and this cookbook offers a selection of the very best recipes, where the star ingredients are lamp, poultry, beef, and game. The book includes excellent information on meat and its nutritional properties; data on daily consumption; how to buy and preserve it; what tastes best deep fried, grilled, in stew or roasted; and marinades, among other topics. Lechuga also includes charts which set out the best preparation for each cut, from chicken liver and rabbit kidney to pig’s heart. The author goes on to break down the topic into five chapters: beef, pork, poultry, lamb, and others (rabbit, ostrich, etc.). In each section he dissects the animal, providing in-depth information about origin, along with pictures, and of course recipes. These suggestions include Beef ossobucco with figs, Stewed boar, Grilled foie gras with caramelized onion, and Lamb with honey and carrot sauce. The combination of detailed info and fantastic photos are enough to make your mouth water!